...feeling's mutual.... might as well drop a couple more links/quotes I've been reading into the fold, especially this bit since it was the bone of
contention a couple of pages ago:

HEATING FOOD
"This is contrary to conventional heating of food, in which heat transfers convectionally from without to within. Cooking by microwaves begins within
the cells and molecules where water is present and where the energy is transformed into frictional heat."

The question naturally arises: What about microwaves from the sun? Aren't they harmful?

Hertel responded: "The microwaves from the Sun are based on principles of pulsed direct current. These rays create no frictional heat in organic
substance."

In addition to violent frictional heat effects (called thermic effects), there are also athermic effects which have hardly ever been taken into
account, Hertel added.

"These athermic effects are not presently measurable, but they can also deform the structures of molecules and have qualitative consequences. For
example, the weakening of cell membranes by microwaves is used in the field of gene altering technology. Because of the force involved, the cells are
actually broken, thereby neutralising the electrical potentials-the very life of the cells-between the outer and inner sides of the cell membranes.
Impaired cells become easy prey for viruses, fungi and other micro-organisms. The natural repair mechanisms are suppressed, and cells are forced to
adapt to a state of energy emergency: they switch from aerobic to anaerobic respiration. Instead of water and carbon dioxide, hydrogen peroxide and
carbon monoxide are produced."

It has long been pointed out in the literature that any reversal of healthy cell processes may occur because of a number of reasons, and our cells
then revert from a "robust oxidation" to an unhealthy "fermentation".

The same violent friction and athermic deformations that can occur in our bodies when we are subjected to radar or microwaves, happens to the
molecules in the food cooked in a microwave oven. In fact, when anyone microwaves food, the oven exerts a power input of about 1,000 watts or more.
This radiation results in destruction and deformation of molecules of food, and in the formation of new compounds (called radiolytic compounds)
unknown to man and nature.

Today's established science and technology argues forcefully that microwaved food and irradiated foods do not have any significantly higher
"radiolytic compounds" than do broiled, baked or other conventionally cooked foods-but microwaving does produce more of these critters. Curiously,
neither established science nor our ever-protective government has conducted tests-on the blood of the eaters-of the effects of eating various kinds
of cooked foods. Hertel and his group did test it, and the indication is clear that something is amiss and that larger studies should be funded. The
apparently toxic effects of microwave cooking is another in a long list of unnatural additives in our daily diets. However, the establishment has not
taken kindly to this work.

It turns out it was the Nazis who actually invented these ovens. They were used in their mobile support calling them the "radiomissor". These
ovens were to be used for the invasion of Russia. By using electronic equipment for preparation of meals on a mass scale, the logistical problem of
cooking fuels would have been eliminated, as well as the convenience of producing edible products in a greatly reduced time-factor.

After the war, the Allies discovered medical research done by the Germans on microwave ovens. These documents, along with some working microwave
ovens, were transferred to the U.S. War Dept. and classified for reference and "further scientific investigation". The Russians had also retrieved
some microwave ovens and now have thorough research on their biological effects. As a result, their use was outlawed in the Soviet Union (for a year
or two). The Soviets issued an international warning on the health hazards, both biological and environmental, of microwave ovens and similar
frequency electronic devices.

After the war, Dr. P. Spencer, a self-taught engineer with the Raytheon Corp., claimed to have "invented" the microwave oven in 1946. The Raytheon
Corp. did actually file the first U.S. patent on one. The first ones were called Radar Ranges in 1954.....

Carcinogens were formed in virtually all foods tested. No test food was subjected to more microwaving than necessary to accomplish the purpose, i.e.,
cooking, thawing, or heating to ensure sanitary ingestion.

In Dr. Lita Lee's book, Health Effects of Microwave Radiation - Microwave Ovens, and in the March and Sept. 1991 issues of Earthletter, she
stated that every microwave oven leaks electromagnetic radiation, harms food, and converts substances cooked in it to dangerous organ-toxic and
carcinogenic products. Further research summarized in this article reveal that microwave ovens are far more harmful than previously imagined.

It makes absolutely no sense to me that our FDA is "looking out for us" and yet has not banned perhaps the worst cancer producing machines in
history.

Sorry, but I get more microwave exposure from my cell phone, cell phone towers, wireless routers, wireless cards in all my and my neighbors computers,
satellite TV and various and assundry sources than I will ever get from nuked food or the small leakage from my nukerwave.

...feeling's mutual.... might as well drop a couple more links/quotes I've been reading into the fold, especially this bit since it was the bone of
contention a couple of pages ago:

HEATING FOOD
"This is contrary to conventional heating of food, in which heat transfers convectionally from without to within. Cooking by microwaves begins within
the cells and molecules where water is present and where the energy is transformed into frictional heat."

The question naturally arises: What about microwaves from the sun? Aren't they harmful?

Hertel responded: "The microwaves from the Sun are based on principles of pulsed direct current. These rays create no frictional heat in organic
substance."

In addition to violent frictional heat effects (called thermic effects), there are also athermic effects which have hardly ever been taken into
account, Hertel added.

"These athermic effects are not presently measurable, but they can also deform the structures of molecules and have qualitative consequences. For
example, the weakening of cell membranes by microwaves is used in the field of gene altering technology. Because of the force involved, the cells are
actually broken, thereby neutralising the electrical potentials-the very life of the cells-between the outer and inner sides of the cell membranes.
Impaired cells become easy prey for viruses, fungi and other micro-organisms. The natural repair mechanisms are suppressed, and cells are forced to
adapt to a state of energy emergency: they switch from aerobic to anaerobic respiration. Instead of water and carbon dioxide, hydrogen peroxide and
carbon monoxide are produced."

It has long been pointed out in the literature that any reversal of healthy cell processes may occur because of a number of reasons, and our cells
then revert from a "robust oxidation" to an unhealthy "fermentation".

The same violent friction and athermic deformations that can occur in our bodies when we are subjected to radar or microwaves, happens to the
molecules in the food cooked in a microwave oven. In fact, when anyone microwaves food, the oven exerts a power input of about 1,000 watts or more.
This radiation results in destruction and deformation of molecules of food, and in the formation of new compounds (called radiolytic compounds)
unknown to man and nature.

Today's established science and technology argues forcefully that microwaved food and irradiated foods do not have any significantly higher
"radiolytic compounds" than do broiled, baked or other conventionally cooked foods-but microwaving does produce more of these critters. Curiously,
neither established science nor our ever-protective government has conducted tests-on the blood of the eaters-of the effects of eating various kinds
of cooked foods. Hertel and his group did test it, and the indication is clear that something is amiss and that larger studies should be funded. The
apparently toxic effects of microwave cooking is another in a long list of unnatural additives in our daily diets. However, the establishment has not
taken kindly to this work.

Didn't notice the disclaimer?????
"These athermic effects are not presently measurable"
Everything below this statement is unproven conjecture---I.E. "Bad Science" usually followed by "but, "can", "may", "possibly" and usually
followed by long dissertations where it is hoped the reader forgets the disclaiming modifier at the beginning.

I'll give you an interesting experiment to try with a microwave. Buy a can of NesCafe instant coffee. Boil water in a cup in the microwave, and
boil more water on the stove. Add the same amount of instant coffee and the same amount of each type of heated water and stir.

Notice which water the instant coffee dissolves completely in, and notice which water it will not fully dissolve in, even if you wait a little
while.

I'll wait for your results.

BTW, I haven't noticed this difference with Folger's or Maxwell house, just NesCafe instant coffee.

Another interesting one is this (I actually had my son do this for a science project). Grow two sets of identical plants, in identical pots, in
identical soil. Feed one set of those plants tap water. Feed the other set water that has been heated to boiling (and left to cool to room
temperature) in a microwave. Notice if there is any difference.

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